Ingredients
– 1 cup shredded zucchini (lightly blotted)
– 2 cups old-fashioned whole rolled oats
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup unsalted butter (room temperature)
Instructions
1-Preheat oven and prepare sheet: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to avoid sticking. This sets the stage for even baking and easy cleanup.
2-Grate and blot zucchini: Next, grate your zucchini and lightly blot it to remove excess moisture, which is key for the right cookie texture.
3-Mix ingredients: In a large bowl, mix the shredded zucchini with the oats, flour, baking soda, salt, cinnamon, and butter until everything combines smoothly. This step blends the flavors and ensures the dough holds together well.
4-Scoop and bake: Once mixed, scoop the dough onto your baking sheet, spacing the portions about 2 inches apart for perfect baking.
5-Baking and cooling: Bake the cookies for 12-15 minutes until the edges turn golden, then let them cool on a rack. This process gives you cookies that are soft inside and slightly crisp outside, just like you want.
6-Variations: For variations, you can add extras like nuts or chocolate chips to make them your own.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Use lightly blotted zucchini to avoid overly wet batter.
🍪 Adding a pinch of salt enhances the sweetness and flavor balance.
🌾 Rolled oats add texture and fiber, but can be substituted with quick oats for a softer cookie.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie